Xmas Ham Glaze

INGREDIENTS

1 Bertocchi Traditional Whole Leg Ham 8-9kg

½ cup brown sugar

¼ cup marmalade

2 tbsp Dijon mustard

Zest and juice of a large orange

Cloves to stud the ham

PREPARATION

Preheat oven to 170ºC

Line a large baking dish with 2 layers of non-stick baking paper

Place an oven shelf in the lowest position. Remove all other shelves

Use a sharp knife to cut around the shank of the ham, about 10cm

from the end. Then run the knife under the rind around edge of ham

Gently lift the rind off in one piece by running your fingers between

the rind and the fat

Score the fat in a diamond pattern (45º angle), about 5mm deep.

Stud the centres of the diamonds with cloves. Transfer to

prepared dish

Combine brown sugar, marmalade, mustard, juice and zest in a

saucepan and gently heat until the sugar has dissolved. Continue to

cook until reduced slightly

Brush one-third of the glaze over the ham. Bake, brushing with

glaze every 15 minutes, for 1 hour and 15 minutes or until the ham is

golden and cooked